Standard No.:	GB/T 22266-2008
English Name:	Curry powder
Chinese Name:	咖喱粉
Chinese Classification:	X66    Flavoring materials
Professional Classification:	GB    National Standard
ICS Classification:	67.220.10 67.220.10    Spices and condiments 67.220.10
Source Content Issued by:	AQSIQ; SAC
Issued on:	2008-8-7
Implemented on:	2009-3-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	7000 words
Translation Price(USD):	190.0
Delivery:	via email in 1 business day

Curry powder 1 Scope This standard specifies the technical, testing, packaging and marking requirements for curry powder, which is used as a flavouring ingredient in the preparation of foods. This Standard is applicable to the quality assessment and trading of curry powder 2 Normative references The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections) to, or revisions of, any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition applies. GB/T 12729.1 Spices and condiments - Nomenclature(GB/T 12729.1-2008，ISO 676：1995，NEQ) GB/T 12729.2 Spices and condiments - Sampling(GB/T 12729.2-2008，ISO 948：1980，NEQ) GB/T 12729.6 Spices and condiments - Determination of moisture content - Entrainment method (GB/T 12729.6-2008，ISO 939：1980，NEQ) GB/T 12729.7 Spices and condiments - Determination of total ash (GB/T 12729.7-2008，ISO 928：1997，NEQ) GB/T 12729.9 Spices and condiments -Determination of acid-insoluble ash (GB/T 12729.9-2008，ISO 930：1997，MOD) GB/T 12729.13 Spices and condiments - Determination of filth (GB/T 12729.13-2008,ISO 1208:1982，MOD) ISO 6571 Spices, condiments and herbs - Determination of volatile oil content. 3 Specifications 3.1 Description and composition 3.1.1 Curry powder is the product obtained by grinding and mixing clean, dry and sound spices and condiments. Any of the spices and condiments listed in GB/T 12729.1 may be used. 3.1.2 The proportion of spices and condiments used in curry powder shall be not less than 85 % (mass fraction).The spices and condiments comprising the mixture shall be in conformity with the requirements of relevant national standards, if these exist.

Foreword II 1 Scope 2 Normative references 3 Specifications 4 Sampling 5 Test methods 6 Packaging and marking Annex A (Normative) Determination of starch - Acid hydrolysis method Annex B (Normative) Determination of sodium chloride content